Sweet potato and chicken salad

Begin by baking sweet potatoes, I made a big batch of 8 potatoes and baked at 400 until they were very soft. Remove the skins (not necessary but a safe bet in a larger crowd) and combine with butter salt and milk in a mixing bowl. Taste as you go to find the perfect flavor! Can be served hot or prepared the night before and cold. The chicken salad is a combination of chicken (boiled or rotisserie), cilantro, mashed avocado, walnuts, halved grapes, S&P, olive oil

My favorite vegetables 

The key to the root vegetable melody below is to cut everything into the same size pieces. I like small cubes for faster roasting and a small crunch. Here I used potatoes, sweet potato, and butternut squash. Roast at 425, the cook time has never been the same in my experience so shuffle the mixture around every so often and use better judgement

The asparagus is simple: drizzle EVOO and salt, roast at 425 for 12 minutes

Kale chips and soup

Making kale chips is easier than one may think:

Preset oven to 250

Spread EVOO evenly on baking skeet, cover one layer of kale (I removed stems and tore into bite size pieces). Drizzle a bit more EVOO just be careful not to saturate. Sprinkle salt and bake! It only took about 15 minutes and I shuffled the pieces around every 5 minutes.

Soup:

In a large pot simmer carrots, water, chicken broth, chick peas, S&P.

In a skillet with EVOO, saute out-of-casing chopped spicy Italian sausage and onion, then add to soup

When soup has simmered about 20 minutes, add a few handfuls of chopped or torn kale. Cook a bit longer and enjoy!

This recipe is hard to mess up, I didn’t include amounts because it is personal preference. I even added a jalapeño to the mix!

Going basic again

I’ve decided to eat strictly Paleo this month. I’ve noticed a few small differences in my skin and in general don’t think I drink enough water especially with the amount of coffee I’ve had lately- yesterday was day one and I feel awesome. Since I’ve done it before am ready for the process and can plan food in advance. Yesterday I browned some brussel sprouts in EVOO and added chopped garlic just before serving, then I mashed sweet potatoes with butter and unsweetened almond milk and prepared chicken by browning each side in coconut oil then removing chicken and making a broth from the oil, garlic, salt, pepper and water. I then put the chicken right back in the pan to simmer for a bit and transferred to the oven at 350 degrees for 20 minutes. 

And I enjoyed it for lunch today! 

Basic colorful dinner

Chop peppers and onions and add EVOO salt and pepper and make a tinfoil basket for them, then grill for a few minutes on each side. Bake asparagus with olive oil in  oven at 400 for 12 min (if you have meat to cook, this conserves grill space). Peel sweet corn and brush with melted butter salt and pepper, then grill on low for a few min- rotating often. I just learned this way of cooking corn, it caramelize sand is delicious.
Who can complain about fresh picked tomatoes, motz, basil salt and pepper? Also, put some cuke slices out with salt!

Summer squash and fruit bowl

This fruit bowl uses goat milk yogurt, peaches, banana, chia seeds and ground flax 
I picked this squash at the Lawrence Family farm in Newbergh, NY. Slice into thick pieces, heat the oven to 450, cover squash with EVOO S&P and bake until they just start to look brown

Orange beet salad


To make a smaller dish, I boiled 7 beets for 20 min. In bowl whisk 2 tbsp EVOO, one tbsp honey, salt, a squeeze of oj and grated ginger. Let the beets cool and peel off the skin. Dice beets, peel and slice an orange and add to bowl. Add a cut shallot, S&P, cilantro and toasted cashew pieces.

Can serve as is or over a bowl of greens (I used spinach and the leaves from the beets)

acorn squash


One of my challenges is to make meals my boyfriend will enjoy, he’s got a sweet tooth and was brought up with southern cooking. He liked this one:

Oven to 375, half an acorn squash (remove seeds) and bake until tender (my small squash took 40 min)

While baking brown 1/2 lb of ground beef and onion. Transfer this to bowl and add two strips of cooked chopped bacon, dried cherries, and eventually squash insides. Remove squash from oven and scoop insides, leaving 1/4 inch of shell. Put insides back in shell, add some butter and bake another 15.